Preparation

Stir fennel seeds in large nonstick skillet over medium heat until fragrant, about 1 1/2 minutes. Transfer seeds to small bowl; cool. Mix in butter, shallots, and 1 tablespoon fennel fronds; season butter mixture with salt and pepper.

Melt 1 tablespoon butter mixture in same large nonstick skillet over medium heat. Add sliced fennel bulb and 1/4 cup water to skillet; cover and cook until fennel is crisp-tender, about 8 minutes. Uncover skillet and sauté until fennel begins to brown, about 2 minutes. Transfer fennel to plate.

I have been making this dish for years. LOVE IT! It is sophisticated, unique, colorful and relatively easy to prepare. Any main dish that includes a vegetable is a friend of mine! As it is rich, I usually serve it with rice and a simple salad. Guests are always very complimentary. Thank you, Epicurious!!

I made this last eve (January 23rd) and it was elegant and delicious. I thought it would not turn out well but was very surprised in the outcome. After going to two markets, could not find Pernod and settled for an Italian bottle of Sambuca. Also, it is difficult to find fennel with any fronds (for some reason these are always cut off) but at an organic place found a couple of nice ones with fronds. Made it exactly as in the recipe and used King Salmon. Will definitely make this again for it is easy and quick.

What a delicious combination. The anise flavor is much more mellow that you would think and the compound butter would go well with lots of other vegetables. Just remember to listen to the pan and don't use too much heat when you first put in the salmon - that will prevent burning the shallots in the butter.

Really liked the outcome of this recipe. Quite delicious. The recipe directions could be made clearer, in fact, it never specified how or when to add the toasted fennel seeds?!? I used Pernod and dry white wine instead of water. Next time I'll double the fennel and the shallots. Can't wait to try another fish, like monkfish or halibut. The recipe is pretty easy and fast. A

Wow, this was easy yet extremely rich, flavorful, and different. I thought the licorice flavors came through very nicely -- a sophisticated touch. My one plaint is that it called for more fennel-butter than was needed to cook 2 fillets, even though all other measurements worked out. Next time I'll either reduce amounts -- or save to use with a chicken breast or two. Highly recommend.
One note: I didn't have Pernod, but just substituted Sambucca and couldn't tell the difference. I imagine ouzo or even Jagermeister would also work.

Great and easy, fennel was a lovely accompaniment to salmon in terms of flavor. I prepared the fennel much earlier, then it was simple preparation w/the salmon so a nice/quick meal that was yummy. I didn't have Pernod so just used white wine which worked really well (i also thought Pernod might have been a bit of overkill on the anise flavor). I'd recommend saving (or making more initially) a good amount of the butter mixture for placing on top of the salmon for serving. Not the most amazing dish i've ever made but everyone loved it, taste was unusual AND good, and everyone finished their plates!

This takes a bit of attention along the way but it is absolutely worth it. This has become one of our favorites. If you're wondering what else to do with that Pernod, consider equal parts Pernod and simple syrup in a liqueur glass, chilled. :)

So, so, so delicious. I used very fresh salmon, and between the skillet and the steam, it was as tender and flavorful as any I've ever had. The fennel was the perfect accompaniment. I've since made this with boneless pork chops -- different but great. Oh, yes, and very fast and easy!

Followed recipe exactly. Easy and delicious! I had lots of compound butter left over (not sure why), so I threw it into some chicken and dumplings I made the next day. Also turned out delicious. We will be making this salmon recipe again for sure.

Couldn't get King Salmon so I had to settle with wild Atlantic. Cooked way too fast so I had to eat it mid well. Probably a small-ish filet. Doesn't matter. This recipe is phenomenal. This was my first time cooking fennel so I had trouble being patient because it took a lot longer to sautee the fennel on a lousy gas range than anticipated. So much fragrance and flavor.
I cooked this with whole foods qinuoa with an america's test kitchen recipe (time consuming but worth it). Again, had to be patient with my first pilaf. Just cooked it down with shallots and a fresh apple. Really complemented the robust and fresh fennel/pernod dish.

Great recipe hands down. I use cod, I suppose we just got a little tired of salmon, and I've also used hake. Firm flesh fish... Otherwise I was lucky to find Pernod which is distinct and aromatic. I cut back to 1/2 butter and find it is quite sufficient. I have also once added sliced pear toward the end (not too soon, easily gets mushy) and it added a new dimension.

Loved this, easy and delicious. The only thing I did differently was to sear the salmon separately and finish cooking in the oven, and I added a little bit of Land O'Lakes No Fat Half & Half to the sauce at the end. Like others I used Sambucca.

Simple elegance. I wanted to do something special for my husband and found this recipe. It is so easy to prepare, makes a lovely presentation and is so delicious. I followed the recipe as written--did not have Pernod so I used another anise flavored liqueur. May add a little more liqueur next time--the flavor it gives is amazing. I served it with sides of roasted fingerlings and ribbon zucchini coated with some of the butter mixture that was left. Positively wonderful.

Unbelievable! Fennel
and shallots create
such a complex
flavor. I used
Sambuca. The second
time I made it, I
used tilapia and
added asparagus.
It's like dessert. I
did make sure to
cook off the
alcohol, and the
sambuca goes sweet.